South Africa is increasingly becoming a destination for leisure tourists. Many are interested in cultural tourism. There is a need for empirical research into this field of hospitality and tourism, which this study aims to address. Lesedi Cultural Village (Lesedi) is an establishment where tourists can experience five of the ethnic cultures of South Africa. As part of the experience, a meal is served which is advertised as “The greatest African feast”. The actual food served is not necessarily culturally authentic in nature. Consequently expectations of the meal experience might be created which cannot be satisfied. This investigation commences with a literature study to establish the components of a meal experience, namely food, service and atmosphere. Thereafter factors are established through the literature survey that are required for satisfaction of a meal experience. These concepts are set out in an adaptation of an existing model of Kivela, Inbakaran and Reece (1999). The adapted model is used as the basis for a field survey of the opinions of leisure tourists visiting Lesedi. The survey was conducted using a self-administered questionnaire. The results were analysed statistically. Prior to the survey, objectives for the study were set to compare the findings of the literature study with the respondents’ views about the meal experience at Lesedi. The objectives were to determine whether: Objective 1: leisure tourists’ expectations regarding the meal experience and its components were met, and whether they were satisfied with the current meal experience Objective 2: leisure tourists would be willing to return or refer others to Lesedi Objective 3: it is necessary to have a cultural-specific menu to satisfy the leisure tourists’ expectations Objective 4: certain components of the meal experience impressed the leisure tourists the most Objective 5: there is a significant relationship between food, service and atmosphere regarding the meal experience Objective 6: other aspects have significant relationships with the components of the meal experience (food, service and atmosphere) The tourists’ expectations and satisfaction with the meal experience were met to a high degree. The majority of respondents indicated they would return or refer others to Lesedi. While it is not necessary to have a cultural-specific menu to satisfy tourists’ expectations, the current menu could be enhanced by the inclusion of some cultural-specific items. Aspects of the components of the meal experience, which were considered by the respondents to have impressed them the most were also determined. A significant relationship exists between food and service but only a tendency to a relationship exists between food and atmosphere as well as between service and atmosphere. Service appears to play a slightly more important role in satisfying the meal experience than does food. Atmosphere supports the other two components (food and service). Suggestions were made, for consideration by the management of Lesedi, regarding possible improvements to the components of the meal experience. Copyright / Dissertation (M (Consumer Science))--University of Pretoria, 2005. / Consumer Science / unrestricted

När restaurangguiden Guide Michelin utdelar de prestigefyllda stjärnorna är det endast matenoch drycken som ska bedömas. Vid ett besök på en stjärnkrog möter vi emellertid en helhet iform av en atmosfär som vi upplever genom våra sinnen (syn, hörsel, känsel, lukt och smak).Upplevelsen av mat och dryck är en multisensorisk upplevelse som skapas via neurologiskaprocesser i hjärnan. Det innebär att allt runtomkring oss som vi registrerar med våra sinneninnan, samt medan vi äter och dricker kommer att påverka hur vi upplever maten ochdrycken. Därför kan det ifrågasättas om det möjligtvis kan finnas andra faktorer som påverkarGuide Michelins bedömning? Kan musik ha en inverkan?Denna studie har undersökt hur stjärnkrogar kan utveckla måltidsupplevelsen med inriktningpå hur musik kan förhöja upplevelsen av mat och dryck.Semistrukturerade intervjuer har genomförts med fyra stjärnkrogar i Stockholm. Dessutom görstudien en kartläggning av och ger en inblick i den forskning som försöker hitta sambandmellan musik, mat och dryck.Resultatet från studien visar att det är möjligt för stjärnkrogar att använda sig av musik iutformandet av måltidsupplevelsen för att förhöja upplevelsen av mat och dryck. Det har dockinte varit möjligt att utforma en konkret modell för hur det ska gå till, utan endastrekommendationer och förslag ges. Rekommendationerna och förslagen skulle även innebäraatt de undersökta stjärnkrogarna behöver ändra sina nuvarande arbetssätt.Ett behov av ytterligare forskning ses som nödvändig innan forskningen om hur musik kanpåverka upplevelsen av mat och dryck kan få ett större praktiskt tillämpningsområde. / When the restaurant guide Michelin awards its prestigious stars, the review is to be based solelyon the quality of food and beverages. However, visiting a starred restaurant, the visitor enters awhole atmosphere experienced through all senses (sight, hearing, touch, smell and taste). Theexperience of food and beverages is multi-sensorial stemming from neurological processes inthe brain. Hence, everything our senses register before and during the meal will affect ourexperience of what we are eating and drinking. In light of this, questions can be raised aboutthe reviews of the Michelin Guide – are there perhaps other factors besides the quality of thefood and beverages influencing the assessment of the restaurants? Can music be such aninfluence?This study has examined in which ways Michelin starred restaurants can develop the mealexperience, specifically how music can enhance the experience of food and beverages.Semi-structured interviews have been conducted with four Michelin starred restaurants inStockholm. Moreover, the study aims to outline previous research connecting food, beveragesand music.The result of the study shows the possibility for Michelin starred restaurants to use music as anenhancement in the creation of the experience of food and beverages. A construction of anexplicit model for restaurants hasn't been possible. The study contains generalrecommendations and suggestions, which in turn would require changes in star restaurants’work methods.Additional research is seen as necessary before the study of the influence of music on the mealexperience can have a broader practical application.

Bakgrund: Även om den äldre människan är mindre fysisk aktiv än den yngre kan ändå näringsbehovet vara större. Näringsintaget påverkar flera områden hos den äldre och med ett sämre näringsintag finns risker som undernäring, trycksår och fallrisk. Syfte: Syftet med studien var att beskriva vilka omvårdnadsåtgärder vårdpersonal på äldreboende kan vidta för att främja näringsintaget hos äldre. Metod: Beskrivande litteraturstudie som inkluderade 12 artiklar, sex artiklar med kvalitativ ansats, fyra artiklar med kvantitativ ansats och två mixed ansats inkluderades. Artikelsökning genomfördes i databasen PubMed och Cinahl. Resultat: Resultatet visade att genom användande av olika hjälpmedel går det att främja näringsintaget och öka aptiten. Bland annat med hjälp av trevliga och hemliknande miljöer i matsalen med fint dukade bord eller bekant bakgrundsmusik. Slutsats: Behov av ökad kunskap för nutrition är stor då det både motverkar sjukdomstillstånd men också främjar livskvalitet. Denna litteraturöversikt kan bidra till att omvårdnadspersonal får en ökad förståelse till att vara observanta på de äldres psykiska och fysiska hälsa och sambandet mellan det och nutrition. / Background: The nutrition intake can be greater for an elderly person, even if they are less physically active. A low nutrition intake can increase the risk of malnourishment, pressure ulcers and the risk of falling. Aim: The aim of this study was to describe which nursing measures healthcare staff in nursing homes can take to promote the nutritional intake of the elderly. Method: Descriptive literature study that included 12 articles, six articles with qualitative approach, four articles with quantitative approach and two mixed approaches were included. Article search was performed in the database Pubmed and Cinahl. Results: The results showed that with the use of different aid it's possible to promote nutrient intake and increase appetite. Among other things, with the help of pleasant and home-like environments in the dining room with nicely set tables or familiar background music. Conclusion: Understanding the need of nutrition is vital to prevent sickness and increase the overall quality of life. This literature study can help healthcare staff get a wider understanding of the connection between mental and physical health and the nutrition intake.

The residential meal experience has certain unique characteristics that can be attributed to both the socio-demographic profile of the student and the type of food service provided. These characteristics result in specific expectations that should be satisfied to meet the organisational and financial goals of the service provider and the University. The main challenges include addressing cultural diversity of captive consumers and providing for the specific needs of Generation Y. Globally there is an increased effort to determine the level of satisfaction of students with their meal experiences, in order to improve the food service provided. Limited research within the unique multi-cultural South African context; the changing demographic profile of Pretoria University students since 1996, and the increase in negative media reports regarding foodservice provided on campus motivated the urgent need for an investigation. The aim of this study was to describe the satisfaction of the University of Pretoria‟s residential students regarding their meal experience in terms of the food itself, the service and the ambience, in order to provide the University‟s Department of Residence Affairs and Accommodation with recommendations to improve the meal experience offered by taking into account the demographic profile of students. To obtain the relevant data to meet the stated aim, focus group discussions in which probing questions were asked of the participants were conducted in order to develop a questionnaire. Self-administered questionnaires were issued to a stratified random sample of 878 respondents from 22 responding residences. Data analysis involved descriptive statistics and the chi-square test. - vi - Results indicated that most respondents were satisfied with the meal experience. Respondents were most satisfied with the ambience and least satisfied with the food. Respondents were most satisfied with the sensory and portion size attributes, but least satisfied with the price attributes of the food. Respondents were most satisfied with the tangible and empathy attributes of the service and most satisfied with the cleanliness and neatness attributes of the ambience. Food was ranked as most important followed by service and ambience. Freshness, nutritional value and cost (value for money) were ranked the most important attributes of food. Operating hours and cleanliness (neatness) were ranked most important for service and ambience respectively. The food dimension was identified as a priority for improvement, specifically with respect to: the price of both booked meals and commercial items, regular incorporation of new menu items, healthy/nutritious food and variety of fruit and vegetables provided. Apart from the food attributes the availability of stock at item sales and the operating hours in general, were identified as attributes of the service requiring improvement. In addition, statistically significant relationships were found between satisfaction and specific profile characteristics such as ethnic group, gender and the number of years using a specific dining hall. The results of the open-ended question confirmed the findings of the rest of the questionnaire. This study has contributed to the limited literature on student satisfaction regarding their meal experiences at residential dining halls. Valuable recommendations for improvement of the residential meal experience were provided. / Dissertation (MConsumer Science)--University of Pretoria, 2013. / gm2014 / Consumer Science / unrestricted

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The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. In addition, a methodological paper has been written to illuminate central aspects of the method used in the dissertation. An explorative and qualitative approach was selected in the data collection, focus group interviews and semi-structured interviews of experienced restaurant customers from à la Carte restaurants were used and analysed within a modified grounded theory approach. The participants were from the cities of Oslo and Stavanger in Norway. The conceptual models in the four studies are first of all the result of the analysis of the data collected. The first study includes a conceptual model illustrating different aspects of the payment process of the bill; important aspects were expectations, sensibility, and reactions. It was demonstrated how a delay in the payment process had negative affects on the customers meal experiences. In the second study, the five important elements of customers’ meal experiences were: The core product, the restaurant interior, the personal social meeting, the company, and the restaurant atmosphere. These five aspects were woven tightly together and the restaurant atmosphere occurred as the “glue” that connected the different meal experience aspects into a whole. The third study focused on the customers’ choices of restaurants, and the occasion occurred as an important element in the decision-making process of choosing a restaurant. The fourth study revealed which consumer values were important by restaurant visits, and identified 13 single values that were integrated into five consumer value categories: Excellence, harmony, emotional stimulation, acknowledgement, and circumstance value. The fifth paper provides a thorough discussion of the usefulness of the modified grounded theory applied in the studies. When an overall comparison of the different studies is made, there are several indications that the restaurant employees, and especially the waiting staff, represent the restaurant’s most important assets in the meetings with customers. Increasing the knowledge level of the staff about the customers seems to be an actual element, and thus education and training will be of great importance for development of the restaurant field. / Hensikten med denne avhandlingen har vært å øke kunnskapen omkring kunders oppfatninger i forhold til kommersielle måltider, og gjennom det, øke kunnskapen til restaurantnæringen om kundenes perspektiv. Avhandlingen er en artikkelbasert doktorgrad, og består av fire ulike studier knyttet til kunders måltidsopplevelser på à la Carte restauranter i to ulike byer i Norge. I tillegg er en metodeartikkel skrevet for å belyse sentrale metodiske aspekter som er viktige for å forstå de ulike deler av metoden som er benyttet. En eksplorativ og kvalitativ metodisk tilnærming til forskningsfeltet ble valgt, datainnsamlingen er basert på ulike typer intervjuer, fokusgruppe og seminstrukturerte intervjuer av erfarne restaurantgjester med ulike bakgrunn verdrørende deres måltidsopplevelser på à la Carte restauranter. De empiriske data er analysert ved bruk av en modifisert grounded theory tilnærming. Deltagerne i intervjuene kom fra to byer i Norge, Oslo og Stavanger. I alle fire studiene ble det utviklet konseptuelle modeller basert på de empiriske data som var samlet inn og tolket i de kvalitative intervjuene. De ulike modellene beskriver på hvert sitt sett ulike sider av kunders måltidsopplevelser på restauranter. Det første studiet inneholder en modell som beskriver ulike aspekter ved betalingsprosessen. Sentrale aspekter er forventinger, sensibilitet, og reaksjoner på betalingen av regningen på restaurant. I det andre studiet ble fem aspekter under måltidsopplevelsen utledet som viktige for restaurant gjestene: Kjerneproduktet, restaurantens interiør, det personlige service møtet, selskapet, og restaurantens atmosfære. Disse elementene henger tett sammen, og restaurantens atmosfære binder sammen de ulike delene til en helhetlig måltidsopplevelse. I den tredje studien var det kunders valg av restaurant som sto i fokus. Det ble avdekket at anledningen var svært viktig for kunders restaurantvalg. I den fjerde studien var det avdekningene av hvilke konsumentverdier som er sentrale for restaurantbesøk. Den femte studien foretar en gjennomgående diskusjon av den modifisert grounded theory tilnærmingen som blir benyttet i de fire andre studiene. Når funnene i de ulike studiene blir sammenholdt, kan en avlede at de restaurant ansatte, spesielt serveringspersonale, synes å være den mest kritiske ressursen for restauranten i møte med kundene. Utdanning og trening av personalet er derfor av stor viktighet for utviklingen av restaurantnæringen.

I januari 2020 upptäcks Covid-19 viruset i staden Wuhan i Kina. Viruset sprider sig snabbt och en pandemi bryter ut i världen. En bransch som påverkats av Covid-19 pandemin är restaurangbranschen. En del av restaurangers arbete är att skapa måltidsupplevelser för sina gäster. Ett sätt att beskriva en måltidsupplevelse är genom modellen (FAMM) Five Aspect Meal Model. Syftet med studien är att undersöka restaurangers arbete med att skapa måltidsupplevelser för gästen, med utgångspunkt i de tre kärnaspekterna inom FAMM: rummet, mötet & produkten under Covid-19 pandemin. Studien visar att restaurangerna behövt anpassa och förändra sitt arbete för att leverera en måltidsupplevelse till gästen trots pandemin. Några av dessa förändringar inkluderar; ommöbleringar i restaurangmiljön, det sociala mötet har förändrats och användandet av take-away har ökat. Numera upplevs måltidsupplevelsen i gästens hem istället för på restaurangen. / In January 2020, the Covid-19 virus was discovered in the city of Wuhan in China. It did not take long before the virus rapidly began to spread around the world, and it was then classified as a pandemic. One industry that has been affected by the Covid-19 pandemic is the restaurant industry. One part of a restaurant's work is to create a meal experience for the guest. A way to describe a meal experience is by using (FAMM) Five Aspect Meal Model. The purpose of this study is to investigate restaurants work with the meal experience for guests, based on three main aspects of the FAMM-model: the meeting, the product and the room during the Covid-19 pandemic. This study showed that the restaurants needed to adapt and change their work to deliver a meal experience to the guest, despite the pandemic. Some of these changes includes the restaurant environment, social encounters and the increased use of take-away. The meal experience is nowadays experienced in the guests home instead of at the restaurant.